Chicken Cacciatore Recipe
This Chicken Cacciatore recipe combines tender chicken thighs, tangy tomato sauce, bell peppers, olives, and capers in a hearty Italian stew. Perfect for chilly nights and family dinners!
Ingredients
- 2 lbs bone-in, skin-on chicken thighs about 6 pieces
- 2 Tbsp extra-virgin olive oil choose a robust Italian brand
- 1 large yellow onion thinly sliced
- 1 red bell pepper seeded and sliced
- 1 green bell pepper seeded and sliced
- 3 garlic cloves finely minced
- 1 cup cremini mushrooms sliced (optional)
- 1/2 cup pitted Kalamata or black olives halved
- 2 Tbsp capers rinsed (to tame the brine)
- 1/2 cup dry red wine Chianti or Merlot; sub chicken broth if skipping alcohol
Instructions
- Pat thighs dry, season all over with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken skin-side down until golden brown, about 5 minutes, then flip and brown the other side for 3 minutes. Remove and set aside.
- In the same pan, add onion and bell peppers. Cook until softened, about 5 minutes, stirring occasionally. Toss in mushrooms and garlic, cooking another minute until fragrant.
- Pour in the wine, scraping up browned bits from the bottom. Let it bubble for 2–3 minutes until slightly reduced—this deepens the savory notes.
- Stir in crushed tomatoes, oregano, basil and red pepper flakes. Season with a pinch of salt and pepper. If the sauce seems too thick, add a splash of water or broth.
Notes
Browning the chicken really builds flavor—don’t rush this step. If capers feel too salty, give them a quick rinse and pat dry. For a creamier finish, stir in a dollop of mascarpone or unsalted butter. Fresh rosemary or thyme can replace oregano for a seasonal twist. Leftovers often taste even better after a night in the fridge—flavors really meld.
Nutrition
Calories: 350kcal
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